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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Low fat pumpkin chowder, one of my son's favorites (without the cayenne). Very easy to put together with very little prep time. WW points = 3/serving Ingredients:
2 (14 1/2 ounce) cans fat-free chicken broth (if making vegetarian, use vegetable broth) |
1 (15 1/4 ounce) can sweet corn, drained |
1 (8 1/4 ounce) can cream-style corn |
1/8 cup onion, finely chopped |
1 (16 ounce) can pumpkin |
1/2 cup skim milk |
1/4 teaspoon fresh ground pepper |
1/8 teaspoon cayenne pepper (optional) |
Directions:
1. Combine broth, corn and onion in saucepan and bring to boil over medium-high heat. Reduce heat, cover and simmer 15-20 minutes until onion in tender.
2. Return heat to medium-high and stir in pumpkin, blending well until mixture begins to boil.
3. Reduce heat, cover and simmer another 5 minutes.
4. Add milk, pepper and cayenne and continue stirring until heated through.
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